YUN NANS has rolled out something pretty special and comforting: YUN NANS Home.
This is the latest addition from China’s biggest Yunnan restaurant chain, bringing a slice of Yunnan home-cooking straight to our shores.
The YUN NANS Home concept is available at three of its heartland outlets: Westgate, NEX, and Northpoint City.
The vibe here? Comfortably familiar, with decor that hints at the rustic yet vibrant nature of Yunnan itself.
The menu is like a treasure trove of Yunnan’s best home-cooked meals, with an array of 20 new dishes that will be good for sharing.
Another great thing about YUN NANS Home is that it won’t burn a hole in your wallet.
Let’s talk about some of the dishes. They include Sauteed Pork Belly with String Beans Shoots, Spare Ribs Braised with Bitter Melon in Fermented Black Bean Sauce, Shanghai Stir-fried Rice Cake, Mom’s Braised Pig’s Feet, and more.
Here’s a deeper look into some YUN NANS Home standout dishes that promise to excite your palate:
Garlic Vermicelli Shrimp Casserole 砂锅蒜蓉粉丝虾 ($26.90)
If you are all about garlic, this one’s for you. The chef employs two different frying techniques for the garlic, enhancing the dish with a complex, layered aroma.
And those shrimps? They are super fresh and add a nice crunch to every bite. What I liked was the soft glass vermicelli soaked in a garlicky, slightly spicy sauce.
Served in a casserole, the dish remains wonderfully warm, allowing the flavours to come together as you eat.
Poached Seabass in Spicy Pickled Vegetable Broth ⽼坛酸菜⻥ ($34.90)
This dish is all about the tang and spice. What’s noteworthy is that it includes two different types of ‘suan cai’ (pickled vegetables) specially imported, plus pickled and fresh chillies that really liven up the broth.
Fried with slices of fresh snakehead fish, sweet potato noodles, and tofu: all the ingredients soak up the spicy, sour broth beautifully.
It is bold and comforting, especially if you have it with a side of rice to balance out the zing.
Sichuan Boiled Fish 四川⽔煮⻥ ($34.90)
An authentic take on this classic Sichuan dish, using sliced snakehead fish that is both tender and flavourful.
The fish is submerged in a fiery broth that is rich with a blend of spices and vibrant flavours, typical of Sichuan cuisine.
The heat from the broth penetrates the fish, making each slice a juicy and explosive taste experience. Therefore, this is best to go with a bowl of rice.
Dried Scallop and Seafood with Loofah Gourd 鲜⻉海鲜烩丝⽠ ($15.90, Members $13.90)
The young loofah gourd, sourced directly from Yunnan, is the star of the dish. It brings a tender, almost sponge-like texture that absorbs the flavours of the sauce.
Fried with dried scallops, dried shrimps, and clams, the gourd retains a fresh, green taste that complements the saltier depth of the seafood.
Boneless Spicy Chicken with Sichuan Peppercorns 辣⼦鸡 ($16.90, Members $14.90)
This dish uses boneless chicken thigh meat, which is first deep-fried until it is golden-crispy, and then wok-fried with Sichuan peppercorns and other aromatics.
I found the chicken still tender on the inside with a good meaty bite (not too small pieces) with a satisfying crunch on the outside.
The Sichuan peppercorns add a slight tingling spiciness that dances on the tongue, but not too much.
Surprise Crispy Rice Stir-Fry 惊喜炒饭 ($11.90, Members $9.90)
Imagine your usual fried rice but jazzed up with crispy puffed rice mixed in.
It adds some crunch that you wouldn’t expect but will absolutely love. Each bite is a little different, keeping things exciting.
And the tobiko on top? It pops with salty goodness that fits right in with the comforting vibe of the fried rice.
Ham Stir-fried with Shredded Green Beans ⽕腿炒芸⾖丝 ($11.90)
The dish looks simple, yet executed well. The cured ham is salty and savoury, fried up until it has got a bit of a smoky edge.
Toss in some super crunchy green beans and a touch of garlic, and you have got yourself a dish that’s homely yet scrumptious.
Stir-fried Eggs with Peeled Tomatoes ⻄红柿炒鸡蛋 ($11.90)
This dish takes a humble staple and elevates it with a unique cooking technique.
The eggs are not merely fried but treated with hot oil in a method that makes them puff up, becoming exceptionally light and fluffy.
This ‘explosive’ cooking technique gives the eggs a delightful texture that is different from your usual stir-fried eggs.
At YUN NANS Home, they take the extra step of peeling the tomatoes, cooking half of them down into a thick sauce and chopping the other half into chunky pieces.
This creates bursts of fresh, tangy tomato in every spoonful. One of my favourites amongst the new dishes.
YUN NANS – Jewel
Jewel Changi Airport #02-217 Singapore 819666
Tel: +65 6908 3677
Opening Hours: 11:30am – 9:15pm (Mon – Fri), 11am – 9pm (Sat – Sun)
* This entry is brought to you in partnership with YUN NANS.
